Picture above: The purveyor board hangs on the wall just inside the front door at Husk. A testament to the commitment to source products from local farmers, ranchers, and producers.
Bread service at Husk: Warm rolls topped with the ubiquitous-in-Charleston-benne seeds accompanied by honey butter infused with pork fat. Yes, fat and carbs be damned, you want to eat this bread and butter.
A starter of crostini with pimento cheese, Benton's bacon, and house pickles.
Cross-section of the Husk cheeseburger with 10% Benton's bacon in the grind.
Baked Geechie Boy grits with Mepkin Abbey Oyster mushrooms and cheddar cheese. Decadent, and nap-inducing. Didn't take a picture, but we also had a tasty, seasonal Bibb salad with marinated heirloom tomatoes, Husk ricotta and buttermilk dressing.
Though everything we ate in Charleston was excellent, our best dining experience was undoubtedly at Brock's flagship restaurant McCrady's. Set in a building constructed in the late 1700s that was originally named McCrady's Tavern (yes, one President George Washington ate in this very space centuries ago), there's a provincial seriousness to eating at McCrady's. One can't help but feel some of the history of the room. The numerous wait staff were never too far afoot, ensuring a well-executed dining experience.
The fish courses: Black Bass w/ shrimp, grilled okra, tomatoes, squash and roasted garlic butter and grouper with roasted Edisto potatoes, carrots, fennel, and whey (below):
From the meat course picture below is duo of lamb (belly and chop), baby leeks, kolhrabi and peach mostardo. The shredded lamb belly (under the veggies) being one the single greatest things I've tasted recently. Incredible. I'm still salivating thinking about it.The chop was barely cooked and delicious.
And the duo of Berkshire pork with butterbean chow chow, red onions and chanterelles.
A nice touch during the dessert course below, which rounded out an exemplary meal at McCrady's. I'm already looking forward to my next visit.